DOI: 10.17265/2159-5828/2019.05.004
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Joy Adaku. C. Amadi, Sylvia Ogechi Ndukwu, Chijioke Nnaemeka Nwachukwu

Abstract: Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as…

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